10,000 egg recipes

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.

Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.

Rich lemon chiffon pie with whipped cream and gelatin-set lemon curd folded together in a baked shell. A bright, airy citrus dessert with a cloud-like texture and tart finish.

Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Two-layer lemon cake with a homemade lemon curd filling made from fresh lemon juice, zest, butter, and eggs. A classic from-scratch layer cake with a bright, tangy coating.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Mix this vanilla crazy cake right in the baking pan with no butter, no mixer, and minimal cleanup. Pecans add crunch and swirled chocolate chips on top finish it off.

Deep-fried cheese quesadillas stuffed with sauteed mushrooms and cheddar, sealed with egg wash and fried until crispy golden. A crunchy, melty Mexican-style appetizer.

Brown sugar raisin walnut drop cookies for the holiday cookie tin. All brown sugar (no white) for deep caramel chew, packed with raisins and walnuts in every bite. Three dozen from one bowl in twenty minutes.

Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.